Ingredients

The following ingredients have 4 Servings
  • 1 Lb of Brussels sprouts (trimmed and halved lengthwise (You will need about 1 1/2 Lbs before trimming))
  • 1 Tbsp Olive oil
  • 1 tsp Garlic (minced)
  • Salt/Pepper
  • 3 Tbsp Slivered almonds
  • 1/2 Cup Pompeian Balsamic Vinegar
  • 1 tsp Honey
  • 2 Oz Goat Cheese (crumbled (about 1/4 cup))

Instruction

  • Preheat your oven to 400 degrees.
  • In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
  • Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
  • While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
  • Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
  • DEVOUR.